Oven-Roasted Lamb with Lemon and Greek Oregano

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender lamb shoulder slow-roasted with fresh lemon juice, garlic, and aromatic Greek oregano, capturing the essence of traditional Greek flavors. This Greek-inspired lamb recipe (mediterranean), ready in about 240 minutes, pairs bone-in lamb shoulder, fresh lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 pounds bone-in lamb shoulder
• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 5 fresh garlic cloves, minced
• 2 tablespoons dried Greek oregano
• 1 tablespoon sea salt
• 1 teaspoon black pepper, freshly ground
• 1 cup water

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). In a small bowl, whisk together 1/4 cup fresh lemon juice, 3 tablespoons olive oil, 5 minced garlic cloves, 2 tablespoons dried Greek oregano, 1 tablespoon sea salt, and 1 teaspoon freshly ground black pepper until well combined.
2. Step 2: Place the 3-pound bone-in lamb shoulder in a roasting pan and rub the lemon-oregano mixture all over the meat, ensuring it is evenly coated. Let it marinate for 20 minutes at room temperature.
3. Step 3: Pour 1 cup of water into the bottom of the roasting pan to keep the lamb moist during cooking. Cover the pan tightly with foil and roast in the oven for 3 hours, basting occasionally with the pan juices.
4. Step 4: Remove the foil and increase the oven temperature to 400°F (200°C). Roast the lamb uncovered for an additional 20-30 minutes until the edges are browned and slightly crispy. Let rest for 15 minutes before slicing and serving.